This, however, is not the seed as it is taken into the Ameri-
can kitchen. Fashion here has demanded that the rice have a fine
gloss and by the polishing process some of the most valuable
parts of the rice seed are sacrificed. If the structure of the seed
be examined, it will be found, on removing the hull, that the
first layers of the seed are composed of fat and protein. It is
these layers that are removed in the polishing process. Oriental,
unpolished rice, is considered far superior in flavor to the Amer-
ican product, because the rice flavor is largely in the fat. Rice,
as we purchase it, is largely a starchy food, and makes a suita-
ble substitute food for the Irish potato. It is not a well bal-
anced food, and when the Chinese or Japanese are said to live
upon rice alone, the soy-bean and fish which they add to their
diet are forgotten.
Rice is used as a cereal, a vegetable, a dessert, and is an ex-
cellent material because of its mild flavor, to form the basis of
left-over meat dishes.
124 Bulletin of tlie University of Texas
References
Farmers' Bulletin:
Rice Culture, No. 417.
Text:
Food Products, Henry C. Sherman.
Lesson Plan
Teacher's Aim:
To show the nutritive value of rice, especially of the unpol-
ished variety.
Pupil's Aim:
To learn how to cook rice well.
Suggested Questions.
How does rice grow?
How is it prepared for our use?
Why do the Chinese dislike our rice?
How do they prepare it?
Related Subjects
Geography:
Locate the parts of the United States in which rice is grown.
Draw a map of Texas and color the sections which produce
rice.
Mathematics :
Find the cost of serving 60 children each with one cup of
boiled rice.
Determine the cost of one-half cup of rice and cheese as pre-
pared in the recipe for Rice and Cheese.
English:
Write up work in note book and copy recipes.
Find out all the information possible on the history of rice,
and write an essay,
Learn to spell and define the new words in this lesson.
Simple Courses in Home Economics 125
The following is a brief history of the introduction of rice in
this country :
Rice is King in the coast countries of South Carolina, Texas,
and Louisiana.
Its growth in this section dates back many years. In fact it
may be said to have been raised by the natives ever since the
earliest . settlements, but in small quantities, sufficient only for
the use of settlers.
Soon after the close of the war of the sixties, a small colony
of Germans from New Orleans located in the southern part of
St. Landry, now Acadia Parish, Louisiana, and it was by these
people that rice was first raised for market. Low portions of
their farms were selected and a levee thrown up with a shovel to
hold the water on the land. In this manner the rice patch got
the benefit of the rain fall of the farm. When the crop began
to ripen the levee was cut and the water allowed to run off.
The rice was then harvested with sickles and carried together in
small stacks. After it was thoroughly cured it was threshed
out with flails. The grain was separated from the chaff by the
winnowing process, sewed up in sacks and shipped to New Or-
leans, to be hulled, scoured, polished and fitted for consumption.
Page 48
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This, however, is not the seed as it is taken into the American kitchen. Fashion here has demanded that the rice have a fine gloss and by the polishing process some of the most valuable parts of the rice seed are sacrificed. If the structure of the seed be examined, it will be found, on removing the hull, that the first layers of the seed are composed of fat and protein. It is these layers that are removed in the polishing process. Oriental, unpolished rice, is considered far superior in flavor to the American product, because the rice flavor is largely in the fat. Rice, as we purchase it, is largely a starchy food, and makes a suitable substitute food for the Irish potato. It is not a well balanced food, and when the Chinese or Japanese are said to live upon rice alone, the soy-bean and fish which they add to their diet are forgotten.
Rice is used as a cereal, a vegetable, a dessert, and is an excellent material because of its mild flavor, to form the basis of left-over meat dishes.
120 Bulletin of the University of Texas
References Farmers' Bulletin:
Rice Culture, No. 417.
Text:
Food Products, Henry C. Sherman.
Lesson Plan Teacher's Aim:
To show the nutritive value of rice, especially of the unpolished variety.
Pupil's Aim:
To learn how to cook rice well.
Suggested Questions.
How does rice grow? How is it prepared for our use? Why do the Chinese dislike our rice? How do they prepare it?
Related Subjects
Geography:
Locate the parts of the United States in which rice is grown.
Draw a map of Texas and color the sections which produce rice.
Mathematics :
Find the cost of serving 60 children each with one cup of boiled rice.
Determine the cost of one-half cup of rice and cheese as prepared in the recipe for Rice and Cheese.
English:
Write up work in note book and copy recipes.
Find out all the information possible on the history of rice,
and write an essay, Learn to spell and define the new words in this lesson.
Simple Courses in Home Economics 125
The following is a brief history of the introduction of rice in this country :
Rice is King in the coast countries of South Carolina, Texas, and Louisiana.
Its growth in this section dates back many years. In fact it may be said to have been raised by the natives ever since the earliest . settlements, but in small quantities, sufficient only for the use of settlers.
Soon after the close of the war of the sixties, a small colony of Germans from New Orleans located in the southern part of St. Landry, now Acadia Parish, Louisiana, and it was by these people that rice was first raised for market. Low portions of their farms were selected and a levee thrown up with a shovel to hold the water on the land. In this manner the rice patch got the benefit of the rain fall of the farm. When the crop began to ripen the levee was cut and the water allowed to run off. The rice was then harvested with sickles and carried together in small stacks. After it was thoroughly cured it was threshed out with flails. The grain was separated from the chaff by the winnowing process, sewed up in sacks and shipped to New Orleans, to be hulled, scoured, polished and fitted for consumption.